Job Summary

• The Senior Executive Chef will lead and manage all HVC culinary operations, ensuring exceptional food quality, operational excellence, and customer satisfaction. This key position oversees menu development, maintains high standards of culinary creativity, and optimizes operational efficiency.

Key Accountabilities

• The Senior Executive Chef's main responsibilities involve developing and executing culinary strategies for catering and restaurants, leading menu innovation to align with industry trends, and driving improvements in food quality and service standards.
• They collaborate with operations and procurement to manage inventory, reduce costs, and maximize revenue, while also providing training for chefs and managers.
• The Chef oversees new menu item implementation, analyzes feedback, researches market demands, and coordinates culinary activities across various outlets.
• Effective communication and coordination with kitchen staff and the front-of-house team are essential for a seamless dining experience.

Knowledge, Skills and Aptitude

• Educational Qualifications and Certifications: Technical or High School degree in Hospitality Management
• Knowledge: In-depth knowledge of culinary arts, menu engineering, and food and beverage trends
• Technical Skills:  Strong understanding of kitchen operations, food safety standards, and culinary budget management
• Proven leadership, team management, and mentoring skills, with a focus on continuous development and performance improvement. Strategic mindset with the ability to drive continuous improvement and innovation within the culinary division
• Language Skills: Arabic is desirable. English is essential
• Experience: Minimum of 8 years of experience in the Food & Beverages industry

Key Interactions

• Key Internal Contacts:
• All FOH & BOH Team
• Purpose of Interaction: Operations Director: Collaboration on strategic culinary initiatives, operational standards, and financial performance. Head Chef: Coordination on menu development, culinary execution, and kitchen operations
  Front-of-House Manager: Ensuring alignment of culinary offerings with service and guest experience standards
• Key External Contacts:  
• Supplier and Vendors 
• Purpose of Interaction: Collaboration on sourcing, inventory controls, and cost optimization
• Customers
• Purpose of Interaction: Quality Assurance and Customer Satisfaction
• Direct Reports: All BOH Team